“I wanted a dry rub, which I've never used before, and was directed to the BBQ section and chose the Pearl St. Plank Rub. My ribs were the best anyone that night had ever tasted. I really, really appreciate the cooking advice and recipes, as well as the high quality spices. Many thanks!”
Heat a large pot or Dutch oven over low heat. Add enough vegetable oil to coat the bottom of the pot, about 2 tablespoons. Add one or two kernels of popcorn to the oil as it heats. Once the kernels pop, add the rest of the corn and cover with the lid. Shake the pot as the kernels pop. This will keep them from settling on the bottom of the pot and burning. Continue shaking until all the corn has popped. Remove the popcorn to a large bowl. Drizzle with olive oil and season with Paris Cheese Sprinkle, and toss.